• Korean Journal of Microbiology
• /
• v.24 no.4
• /
• pp.357-363
• /
• 1986

Synthesis of threonine and methionine in yeast, Saccharomyces cerevisiae shares a common pathway from aspartate via homoserine. HOM6 gene encodes homoserine dehydrogenase (HSDH) which catalyzes the inter-conversion of beta-aspartate semialdehyde and homoserine. The level of HSDH is under methionine specific control. A recombinant plasmid (pEK1: 13.3kb), containing HOM6 gene, has been isolated and cloned into E. coli by complenemtary transformation of a homoserine auxotrophic yeast strain M-20-20D (hom6, trp1, ura3) to a prototrophic M20-20D/pEK1, using a library of yeast genomic DNA fragments in a yeast centromeric plasmid, YCp50(8.0kb). Isolation of HOM6has been primarily confirmed by retransformation of the original yeast strain M20-20D, using the recombinant plasmid DNA which was extracted from M20-20D/pEK1 and subsequently amplified in E. coli. Eleven cleavage sites in the insery (5.3kb) have been localized through fragment analysis for 8 restriction endonucleases; Bgl II(2 site), Bgl II(1), Cla I(3), Eco RI(1), Hind III(2), Kpn I (1), Pvu II(1) and Xho I(1).

• Journal of Life Science
• /
• v.18 no.4
• /
• pp.447-453
• /
• 2008

Zinc is an essential trace element in Human Being. Highly zinc containing yeast strain isolated from the tropical fruit, rambutan and the zinc concentration in this yeast strain was 306 ppm (30.6 mg%)per dry matter basis. This strain was found to be a rounded type, normal size, and multi-polar budding. Phylogenetic analysis using the ITS1-5.85 rDNA sequences from isolated strain is most similar to yeast Saccharomyces cerevisiae at the level of nucleotide sequence identity at 99%. This strain was produced alcohol by about 12% using fully colonized koji-rice with Aspergillus oryzae. In conclusion, the isolated strain was found to be closely related to the S. cerevisiae based on its morphological and physiological properties, and alcohol fermentation. The phylogenetic analysis of strain FF-10 using ITS 5.8S rDNA sequence data also supported the closely related to the S. cerevisiae. Accordingly, the isolated yeast was named as S. cerevisiae FF-10. Further studies on the best culture conditions for zinc production from zinc-enriched S. cerevisiae FF-10 are under investigation.

• Journal of Microbiology and Biotechnology
• /
• v.10 no.6
• /
• pp.776-783
• /
• 2000

Various alcohol yeast strains have been isolated from main mashes of Korean traditional liquors, and their genetic diversities were previously reported [23]. In this study, the strain SHY111, showing the highest alcohol production, was tested for its fermentation and sporulation characteristics. Additionally, its haploid cells were isolated and tested for their growth and fermentation patterns. The strain was identified as Saccharomyces cerevisiae based on its morphological and physiological characteristics. The sequences of the ITS(internal transcribed spacer) and 5.8S rDNA regions of S. cerevisiae SHY111 were found to be identical to those of S. cerevisiae that was obtained from through the yeast genome project. The maximum fermentation ratio obtained by the strain SHY111 (96.7%) was almost the same as that by S. cerevisiae Balyun No. 1 (96.5%) that was a little higher than that by S. cerevisiae KCCM11215(95.8%). The strain was induced for sporulation in a sporulation liquid medium using log phase cells grown in different types of pre-sporulation media, and its haploid cells were obtained by spore dissection using a micromanipulator. The majority of the spores formed a small colony on a YPD agar plate, and the haploid yeast cells derived from the strain SHY111 showed a variety of growth and alcohol fermentation patterns. It was proposed that the fermentation patterns were related to their growth phenotypes in the most haploid strains, but possible not in some strains.

• Journal of Microbiology and Biotechnology
• /
• v.23 no.11
• /
• pp.1493-1499
• /
• 2013

A novel radiation-resistant Filobasidium sp. yeast strain was isolated from seawater. Along with this strain, a total of 656 yeast isolates were purified from seawater samples collected from three locations in the West Sea of Korea and assessed for their radiation tolerance. Among these isolates, five were found to survive a 5 kGy radiation dose. The most radiation-resistant strain was classified as Filobasidium sp. based on 18S rDNA sequence analysis and hence was named Filobasidium RRY1 (Radiation-Resistant Yeast 1). RRY1 differed from F. elegans, which is closely related to RRY1, in terms of the optimal growth temperature and radiation resistance, and was resistant to high doses of ${\gamma}$-ionizing radiation ($D_{10}$: 6-7 kGy). When exposed to a high dose of 3 kGy irradiation, the RRY1 cells remained intact and undistorted, with negligible cell death. When these irradiated cells were allowed to recover, the cells fully repaired their genomic DNA within 3 h of growth recovery. This is the first report in which a radiation-resistant response has been investigated at the physiological, morphological, and molecular levels in a strain of Filobasidium sp.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.4
• /
• pp.363-368
• /
• 2007

Traditional kochujang samples were collected from the folk village in Sunchang to find the major microbial composition and correlation between the taste and the microbial properties. Among the 29 samples, 17 samples showed Bacillus licheniformis as dominant strain with 11 samples Bacillus subtilis and 1 sample Staphylococcus pasteuri. Subdominant strain of 17 samples was Bacillus licheniformis with 12 samples Bacillus subtilis. Dominant strain numbers varied in rage of $6.60{\sim}8.38$ logCFU/g with subdominant strain number $5.90{\sim}7.86$ logCFU/g and total microbial number $6.64{\sim}8.56$ logCFU/g respectively. Bacterial type number varied in range of $6{\sim}18$ with the average 10.5 types. Fungi were found only in 2 samples and identified all to be Aspergillus oryzae. Yeasts were found in 25 samples. The dominant yeast strain of 23 samples was identified to be Zygosaccharomyces pseudorouxii and that of 2 samples Zygosaccharomyces rouxii. Yeast type variety showed that only single type was found in 15 samples, 2 types in 8 samples, 3 types in 1 sample and 4 types in 1 sample. Fungal number was 3.90 and 4.08 logCFU/g and yeast numbers varied in range of $3.90{\sim}6.43$ logCFU/g. The sensory scores of kochujang showed positive correlation with type numbers, but no significant correlation with the other microbial properties like total bacterial number, dominant bacterial number, subdominant bacterial number and dominant yeast number.

• Korean Journal of Microbiology
• /
• v.9 no.2
• /
• pp.55-60
• /
• 1971

Among 50 yeasts of red pepper paste isolated and identified in the previous report, 12 strains of yeast which possess osmophilic and non-film characteristics were examined their growth rates and alcohol fermentation ability in red pepper medium. 5 strains of yeast possessing powerful growth rates and excellent alcohol fermentation ability were selected as excellent yeasts in this experiment. And their cultural conditions, salt resistance and red pepper concentration upon the growth were examined in this report. The results obtained were as follows ; 1) Among 12 strains of yeast, Saccharomyces cerevisiae group II(strain $D_1$), Saccharomyces oviformis($D_2$), Saccharomyces steineri($M_3$), Saccharomyces rouxii($D_9$) and Saccharomyces mellis($G_8$) were selected as excellent yeasts. 2) Among 5 strains of yeast selected, the strain $D_1$ and $D_2$showed the best alcohol fermentation ability and the best fermentative flavour. 3) The optimum temperature for growth of the strain $D_1$ and $D_2$ was $25^{\circ}C$$M_3$, $D_9$ and $G_8$ $30^{\circ}C$$D_1$ and $D_2$ was $62^{\circ}C$$M_3$,$D_9$ and $G_8$ ws 60.deg.C with treatment for 10 minutes. 4) The optimum pH for growth of all strains was around 5.0. 5) The strain $D_1$ and $M_3$were grown exceedingly well on the emdia containing 3 percent of NaCl and $D_2$,$D_9$ and $G_8$ on the media containing 6 percent of NaCl. 6) In the case of 5 percent of red pepper liquor added 5 percent of glucose was more nutritional than in the case of 5 percent glucose only. However, the growth rates of yeasts were restrained by the increase of red pepper concentration.

• Microbiology and Biotechnology Letters
• /
• v.24 no.5
• /
• pp.604-612
• /
• 1996

To improve the fermentation characteristics of the haploid starch-fermenting recombinant yeast strain K114/YIpMS$\Delta$R(LEU2/URA3) secreting both $\alpha$-amylase and glucoamylase was rare-mated with polyploid industrial yeast Saccharomyces sp. K35. The K35 strain had good fermentation-characteristics such as ethanol-tolerance, high temperature and sugar-tolerance, and high fermentation rate. Among the resulting 66 hybrids, the best strain RH51 was selected. The RH51 exhibited amylolytic activity of K114/YIpMS$\Delta$R(LEU2/URA3) as well as ethanol and sugar tolerance of K35. The optimum temperature of hybrid RH51 for starch fermentation was 34$\circ$C which was same as that of K35 but different from that (30$\circ$C) of K114/YIpMS$\Delta$R(LEU2/URA3). The optimum pH was 5.0. The optimum size of inoculum was 2% as the pellet (w/v) of yeast cells. The hybrid strain RH51 produced 7.0% ethanol (w/v) from 20% (w/v) soluble starch while K35 formed almost no ethanol, 0.3% (w/v). RH51 strain produced 7.5% (w/v) ethanol after 8 days in a 2.5 l fermenter containing 800 ml of 20% (w/v) soluble starch. The residual starch content in the fermentation medium was 1.68% (w/v), and therefore almost all the starch was fermented completely.

• Mycobiology
• /
• v.51 no.6
• /
• pp.388-392
• /
• 2023

A yeast strain, designated as JAF-11^T, was isolated from flower of Prunus mume Sieb. et Zucc. in Gwangyang, Republic of Korea. Phylogenetic analysis showed that strain JAF-11^T was closely related to Neodothiora populina CPC 39399^T with 2.07 % sequence divergence (12 nucleotide substitutions and three gaps in 581 nucleotides) in the D1/D2 domain of the large subunit (LSU) rRNA gene, and Rhizosphaera macrospora CBS 208.79^T with 4.66 % sequence divergence (25 nucleotide substitutions and five gaps in 535 nucleotides) in the internal transcribed spacer (ITS) region. Further analysis based on the concatenated sequences of the D1/D2 domain of the LSU rRNA gene and the ITS region confirmed that strain JAF-11^T was well-separated from Neodothiora populina CPC 39399^T. In addition to the phylogenetic differences, strain JAF-11^T was distinguished from its closest species, Neodothiora populina CPC 39399^T and Rhizosphaera macrospora CBS 208.79^T belonging to the family Dothioraceae by its phenotypic characteristics, such as assimilation of carbon sources. Hence, the name Neodothiora pruni sp. nov. is proposed with type strain JAF-11^T (KACC 48808^T; MB 850034).

• Microbiology and Biotechnology Letters
• /
• v.29 no.4
• /
• pp.212-220
• /
• 2001

Rare mating was used to select a respiratory deficient mutant of Saccharomyces cerevisiae HDC52 strain. Glucoamylase gene of S. diastaticus K114 was developed into the RD mutant which could uptake maximum amount of non-fermentable sugars through the expression of glu- coamplyase gene and the fermentation characteristics of the developed strain HCS were investigated. The size of HCS yeast and HBD52 yeast strain were 13 $\mu\textrm{m}$ and 10$\mu\textrm{m}$ respectively. HCS strain which can uptake maximum amount of non-fermentable sugar through the expression of glucoamylase gene was developed. By karyotype anal- ysis. HCS stain but not RD mutant HBC52 showed a band of 1150 kb chromosome DNA This band should include glcoamylase gene from Saccharomyces diataticus K114 THis strain has glucoamylase which can degrade starch By transduction and contrnuance of glucoamylase gene HCS strain gegraded strach and formed halo. Also, HCS strain maintained the character after 50 generations. Glucoamylase activities of Saccharomyces diastaticus K114 and HCS yeast strains are 9.5 and 2.7~3.4(unit/ml) HCS and HBC52 strain showed similar sugar fermentation patterns and low flocculation In spore and film forming test, HCS and HBC52 strain formed neither spores nor films. In the limit fermentation test, HBC52 strain showed fermentation level of 68% and HCS strain showed 76~78% As the limit attenuation of HBC52 and HCS were ($2.00^{\circ}$P) and ($0.7~0.93^{\circ}$P) This study demon- strates and HCS strain may be used for low carbohydrate beer fermentation.

• Journal of Microbiology and Biotechnology
• /
• v.32 no.7
• /
• pp.877-884
• /
• 2022

Probiotics are microorganisms that can benefit host health when ingested in a live state, and lactic acid bacteria are the most common type. Among fungi, Saccharomyces boulardii (SB) is the only strain known to have a probiotic function with beneficial effects on colitis; however, information on other probiotic yeast strains is limited. Therefore, this study aimed to discover yeast strains expressing intestinal anti-inflammatory activities by exhibiting probiotic properties in dextran sodium sulfate (DSS)-induced colitis mice model. Nuruk (Korean traditional fermentation starter) containing various microbial strains was used as a source for yeast strains, and S. cerevisiae 28-7 (SC28-7) strain was selected with in vitro and in vivo characteristics to enable survival in the intestines. After 14 days of pretreatment with the yeast strains, DSS was co-administered for six days to induce colitis in mice. The results revealed that the disease activity index score was lowered by SC28-7 treatment compared to the DSS group, and the colon length and weight/length ratio were recovered in a pattern similar to that of the normal group. SC28-7 administration significantly reduced the secretion of pro-inflammatory cytokines in the serum and modified the mRNA expression of inflammatory cytokines (interleukin-1β, transforming growth factor-β, and interferon-γ) and proteins involved in gut barrier functions (mucin 2, mucin 3, zonula occludens-1, and occludin) in colon tissues. These results indicate that SC28-7 attenuates DSS-induced colon damage and inflammation, supporting its future use as a probiotic yeast for treating and preventing intestinal inflammatory diseases such as inflammatory bowel disease.